Karadaiyan Nombu Savory or Salt or Uppu Adai Recipe

Yields: Approx 11 adais
Soaking Time for Cowpeas: 1 hour minimum
Pressure Cooking time for Cowpeas: 3 whistles
Preparation Time: 20 minutes

Rice to Water = 1 : 1 1/2 to 2
Note: This ratio depends on the quality of rice as some may need more. But this is the minimum required.

Raw Rice – 1 cup
Cowpeas or Karamani – 1 tbsp
Water (to cook cowpeas) – 1 tbsp
Water – 1 1/2 to 1 3/4 cup (depends on quality of rice flour)
Oil – 1/2 tbsp
Mustard Seeds – 1 tsp
Urad Dal –  1 tsp
Coconut Bits – 1/2 tbsp
Green Chilli – 1 to 2 nos (depends on spiciness desired)
Ginger – 1/2 inch piece
Curry Leaves – 4 to 5 nos
Asafoetida or Hing or LG Powder – 1/2 tsp
Salt – to taste
Ghee – to grease


  1. Soak the rice for about 45 minutes and dry the grains on a clean cloth for about an hour or two.
  2. Once the rice grains are dry, grind them to a fine powder.
  3. Dry roast the rice powder until it turns a shade of golden yellow and keep aside.
  4. Soak the cowpeas in water for a minimum of 1 hour.
  5. Pressure cook the cowpeas with water and a pinch of salt for 3 whistles and keep aside.
  6. Chop the green chillies and ginger.
  7. Tear up the curry leaves into little pieces.
  8. Heat oil in a sauté pan.
  9. Add mustard seeds and urad dal to the pan.
  10. Once the mustard seeds begin to splutter, add the chopped green chillies, ginger, curry leaves and coconut bits.
  11. Add asafetida and sauté for about 10 seconds.
  12. Add water.
  13. Add the cooked cowpeas.
  14. Add salt and mix well.
  15. Once the water is boiling well, add the rice flour and turn off the heat.
  16. Keep stirring well to form the dough as it thickens, and make sure no lumps are formed.
    (Consistency Checkpoint: The consistency of the dough will be softer than chappathi dough (except for the elasticity), similar to rava upma’s thickness.)
    (Note: If you think more water is needed, you can add boiling water in little amounts to form the dough.)
  17. Lightly grease the idli preeth or plate or plantain leaves in which you will cook the adais, with ghee.
  18. Make small balls with about 2 tbsp of batter each and flatten them gently to form the adai and make a hole (the size of your tiny finger) in the middle of each adai.
  19. Place the adais in the plate or preeth or plantain leaves in which you will cook them.
  20. Steam the adais for about 10 minutes or until they are cooked well.
  21. Serve.


  • Roast the rice flour for this adai as well as the sweet adai together on a day prior to the day of Karadaiyan nombu at an auspicious time. That is, roast totally 2 cups (1 cup for sweet adai and 1 cup for savory adai) of rice flour.
  • Pressure cook the cowpeas for this adai as well as the sweet adai together. So, you can pressure cook 2 tbsp of the cowpeas with 2 tbsp of water and a pinch of salt, together in the pressure cooker, instead of doing them separately.
  • While making the dough, you can add a little boiling water if the water you took initially was not enough.

This adai is done together with the sweet adai on the day of Karadaiyan Nombu.


4 Comments Add yours

  1. leela says:

    thanks a lot for such clear understandable receipe

    1. Soumya Tilak says:

      Thank you so much! I am glad you liked it!

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